Here's what I did with one and a half heads of cabbage over the past couple of weeks. I found the Cabbage Roll recipe on the Turtle Farm website. Instead of sunflower kernels, I substituted a pound of ground pork, so they weren't vegetarian, but they were good! Maegan and Ethan didn't like them much, and Matthew wasn't a huge fan, but I thought they were pretty good. The original recipe is below.
Vegetarian Cabbage Rolls
(From Cooking Light 1987 [Oxmoor House, Alabama, 1987])
1 medium cabbage
vegetable cooking spray
1 medium onion, chopped
2 cups cooked brown rice
¼ cup unsalted sunflower kernels, toasted
2 ounces shredded extra-sharp cheddar cheese
1 8-ounce can tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Remove dark outer leaves from cabbage. Core cabbage. Place cabbage in a large bowl of hot water until leaves are easily separated. Remove 8 large leaves, reserve remaining cabbage for other uses. Cook leaves in boiling water 6 to 8 minutes or just until tender. Drain and set aside.
Coat a medium skillet with cooking spray. Place over medium heat until hot. Add onion, and sauté until tender. Combine onion, rice, sunflower kernels, and cheese in a medium bowl; mix well.
Place a cup rice mixture in center of each cabbage leaf; fold sides in over rice mixture, and roll up each leaf. Secure each cabbage roll with a wooden pick. Place cabbage rolls in a large skillet.
Combine tomato sauce, Worcestershire sauce, and pepper in a small bowl; mix well. Pour over cabbage rolls in skillet. Bring to a boil. Cover; reduce heat, and simmer 15 minutes. Remove cabbage rolls to a serving platter, and serve immediately. Makes 4 servings.
All of us enjoyed the Pirogi with Cabbage! Well, Maegan usually says "Yum!" after her first bite of anything, and then a few minutes later, I look over and she hasn't eaten any more of it. So I say, "Why aren't you eating your fill in the blank?"That's when she says, "I don't like it..." If I remember correctly, that's what happened with this dish.Also from the Turtle Farms website:
Pirogi with Cabbage
| 1 recipe favorite pie crust (double) | 1 envelope instant brown gravy mix |
| 2 T butter or oil | 2 T chopped parsley |
| 1 cup onion, chopped | 1 tsp salt |
| 1 cup carrots, sliced | ½ tsp leaf savory, crumbled |
| 2 cups green cabbage, chopped | 1/4 tsp pepper |
| 1 lb lean hamburger (or soy sausages) | 1 egg, beaten with 1 T water |
| 1 cup hot water |
|
Prepare pie crust and chill or set aside.
Sauté onion, carrots, and cabbage in hot butter or oil in large skillet, stirring often until tender and slightly browned, about 15 min. Remove to large bowl.
In same skillet, sauté meat until it loses its pink color. Lower heat, stir in water, cook and stir to loosen browned bits. Stir in gravy mix, parsley, salt, savory, and pepper. Cover, simmer 5 min. Add to vegetables.
Roll pastry to make double crust for 9” pie pan. Spoon meat and vegetables into pastry in pie pan and cover with top crust. Press edges together and crimp. Brush egg and 1 T. water (mixed) over the pie. Make steam slits. Bake at 400°F for about 30 min.
When I make coleslaw, I usually buy the bag of cabbage and carrots already cut up, like most folks do, I imagine, unless they're the type of folks who buy it ready-made from the deli or KFC. I had never purchased a head of cabbage and cut it up myself. Well, it really isn't a big deal to cut up the cabbage, so if the cost difference is big enough, I'll just buy the head of cabbage next time. This recipe only takes 1/4 c. of diced carrots, and that doesn't take long to prep, either.I didn't like coleslaw as a kid, and Ethan only has 8 teeth, none of which are molars, so I didn't even offer it to him. He pointed to it on the table and grunted at it a couple of times, so I gave him some. He actually liked it!
KFC Coleslaw
8 c. finely diced cabbage (about 1 head)
1/4 c. diced carrots
2 Tbsp. minced onions
1/3 c. granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayo
1/4 c. buttermilk (or substitute 1/4 c. milk + 1 1/2 tsp. cream of tartar)
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
Combine last 9 ingredients and pour over first two. Mix, chill, serve.
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